State Line Aquavit White Chili

State Line Aquavit White Chili

Recipe by Production Assistant Rebekah Krajnik

1 cup State Line Aquavit
2 cups Meadowlark Small Red “Cayenne” Beans
2 cans Great Northern Beans
6 cups Vegetable Broth
3 cups Frozen Corn Kernels
1/2 cup Heavy Cream (Dairy or Non-Dairy)
6 Poblano Peppers
2 Jalapeño Peppers
1 Onion, diced
4 cloves Garlic, minced
2 stalks Celery, shopped
1 Lime, zested
5 tbsp Olive Oil
3 tbsp Nutritional Yeast
1 tsp Seasoned Salt
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chili Powder
1/2 tsp Oregano
1/2 tsp Black Pepper
1/2 tsp Cardamom
1/2 tsp Nutmeg

Tools: Heat-safe containers, knife & cutting board, baking sheet, ziploc bag, large pot, small pot, immersion blender or food processor

Directions: Preheat oven to 400.  

Halve and deseed jalapeño & poblano peppers and roast them until slightly charred (about 30 minutes). Remove from heat and place into a ziplock for 15 minutes.  Remove charred skins & dice peppers. Combine diced peppers, State Line Aquavit, and lime zest in a small bowl and let sit for at least 1 hour.

Purée 1 can of Great Northern Beans in liquid until smooth. Drain & rinse remaining can of Great Northern Beans. Set aside.

In a large pot, heat olive oil over medium heat and then add onion, garlic, and celery. Cook until veggies are softened. Add cumin, oregano, coriander, chili powder, nutmeg, and cardamom and cook for 1-2 minutes. Add in puréed beans, drained beans, red beans, nutritional yeast, and vegetable broth. Bring to a boil and salt & pepper to taste. Bring to simmer.

In a separate pan, add diced peppers with Aquavit marinade, frozen corn, and heavy cream. Simmer for 15 minutes or until corn reaches desired texture. Add mixture to your large pot of chili and combine & simmer until chili reaches desired thickness.

Garnish with State Line Rum Crema and State Line American Gin Pickled Onions. Serve with State Line American Single Malt Whiskey Jalapeño Cornbread.